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Egg albumen powder high gel

Application:

Suitable for the confectionery, bakery and meat industry. The advantage of this product is especially the good gelling and water binding abilities. A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products.

Product description:

Consists of 100% natural de-sugared, spray dried and pasteurised egg white. 100 g of powder dissolved in 700 g of water corresponds to 800 g of fresh egg white (Approx. 25 eggs). It is recommendable to leave the solution to stand a while before use in order to absorb all the water.

Storage:

Keep in the dry and dark place.

Shelf life at 2 ˚C: 24 months of in an unopened package.
At 20 ˚C: 12 months in an unopened package.